Ingredients Jump to Instructions ↓

  1. 2 Beef tenderloin steaks,

  2. 1 1/2" thk - (6 oz ea) Salt - to taste Coarsely-cracked black pepper - as needed

  3. 1 tablespoon 15ml Butter

  4. 3 tablespoons 45ml Brandy

  5. 1/2 cup 118ml Whipping cream

  6. 2 teaspoons 10ml Drained green peppercorns in brine - coarsely chopped

  7. 1 teaspoon 5ml Dijon mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately. This recipe yields 2 servings.


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